2 tablespoons seafood seasoning plus more for serving
1 lb. red new potatoes
2 ears corn husks and silks removed, quartered
1 lb. smoked Andouille sausage cut into 1-inch pieces
1 lb. large shell-on shrimp
2 tablespoons melted butter
1 teaspoon hot-pepper sauce
In a large pot, combine chile, celery, onion, garlic, 1 tablespoon seafood seasoning, and 10 cups water; bring to a boil. Add potatoes and reduce to a rapid simmer. Cook until potatoes are almost tender, about 10 minutes.
Add corn and sausage to pot. Cook until potatoes and corn are cooked through, 5 to 7 minutes. Remove pot from heat. Stir in shrimp and let stand until shrimp are opaque throughout, about 1 1/2 minutes. Reserve cup cooking liquid; drain shrimp mixture and return to pot. Add butter, 1 tablespoon seafood seasoning, hot sauce, and reserved cooking liquid and toss to combine. Serve with more seafood seasoning.